Vegetarian Miso Ramen (2024)

Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, sh*take mushrooms, kale and a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes.

I don't know about you, but in my books, there is nothing more comforting than a warm bowl of brothy noodles. One of my biggest guilty pleasures - instant ramen noodles. For this recipe, I wanted to create something that was *almost* as easy as an instant packet that was full of nourishing ingredients so I could feel good about having a bowl 🙂

On my search for the perfect noodle for the bowl I found these awesome ramennoodles at our local Asian grocery store:

These noodles are definitely a step up from the noodles that come in the instant noodle soup packets, so if you have an Asian grocery nearby I highly suggest giving a look for them - I found them in the dried noodle aisle.They are different from the noodles that come in the instant ramen packs though - you must cook these noodles first before adding them to your soup because they are coated in starch.

If you can't find these kinds of noodles, the noodles from an instant ramen packet will be just fine - just throw out the flavour packet that comes with it, and instead of cooking the noodles first before adding them to the soup, you can cook the noodles right in the broth.

How to make vegetarian miso ramen

Fill a medium pot with water and bring it to a boil overmedium-highheat. You will use this pot to cook the eggs and pre-cook the noodles if you are using 'fresh' noodles like the ones I used for this recipe.

While you are waiting for the water to boil, prepare the broth.

Put a second medium pot on a burner at heatto medium heat. Add a touch of sesame oil, or other cooking oil, and gently saute the garlic and ginger for about 2 minutes. You want to just heat them up so they begin to release their flavours. Add your stock to the pot and bring it to a temperature just below boiling - when you add the miso to the broth you want it warm but not boiling - miso is full of gut-healthy probiotics, and adding it to boiling water kills the nutritional benefits.

When your first pot of water is boiling, cook the eggs. For the perfect jammy egg, use a spoon to lower each egg into the boiling water dunking it in quickly and pulling it out a couple of times before finally submerging it to cook. This climatizes the egg to the boiling temperature and reduces the shock which keeps the eggshell from cracking.

Cook the eggs for 6 and a half minutes, and then place in a bowl of ice water to stop the cooking process and keep the middle soft. If you prefer your eggs completely hard, cook for an extra 30 seconds and skip the ice bath.

While your eggs are cooking, put your shredded kale and sliced sh*take mushrooms into the stock pot and allow them to cook for 3-4 minutes. Remove the pot from the heat source, then stir in the miso paste.

After you have cooked the eggs, put the noodles in the boiling water and cook according to package directions. My noodles had a 1.5 minute cooking time. If you are using noodles from ann instant soup package, skip this step. Strain the cooked noodles, and place them directly into large soup bowls.

Ladle the stock over the noodles, add the cook vegetables and a sliced egg and garnish with sliced green onions.

DIETARY CONSIDERATIONS

This recipe for vegetarian miso ramen is suitable for the following diets:

• vegetarian
• vegan (adapt by swapping the egg for tofu)
• dairy free

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MORE VEGETARIAN ASIAN RECIPES YOU'LL LOVE

If you like this vegetable miso ramen, you might want to check out some of our other healthy vegetarian Asian recipes:

• Thai Red Curry Tofu
• Vegan Singapore Noodles
• Banh Mi Summer Rolls

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